Traditional Corned Beef & Cabbage Recipe

Some revelers might mark St. Patrick’s day with a bar crawl. But in our books, the celebration of all things Irish is a pretty great occasion to just stay at home and cook. You can build a monumental shepherd’s pie, bake up some soda bread, or our favorite: boiling a big hearty pile of corned beef and cabbage on the stove.

This comfort food classic may require a lengthy slow simmer, but with minimal effort: most of that time can be spent with one eye on the pot and another on finding a lucky shamrock. Simply get the beef simmering in water, and a little bit later toss in the veg—that’s it.

Get the recipes below, for St. Patrick’s Day or any time a corned beef craving calls.

Corned Beef & Cabbage Recipe

What You’ll Need:
3 lb corned beef brisket
1 head of cabbage, cut into 1 1/12 inch wedges
1/2 lb small potatoes (creamer potatoes)
1 lb carrots, cut into large chunks
Mustard for serving

What To Do:
Place corned beef in a deep pot and cover with cold water. Bring water to a boil. Reduce heat, cover and simmer for 2 1/2 to 3 hours.

Add the carrots and potatoes to a medium pot of water; bring to a low boil. Cook until veggies are fork tender. Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, about 45 minutes. Thinly slice corned beef against the grain and serve with vegetables and mustard.

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Have Leftovers?

Turn your leftover corned beef and cabbage into drool-worthy sliders! Spread mustard over the top of your bun (preferably brioche or potat), fill with thinly sliced corned beef and a layer of cabbage. Enjoy with a good pint of Irish stout!

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